Cinnamon Roll Cheesecake Chimichangas
A delightful fusion of cinnamon rolls and cheesecake wrapped in a crispy shell, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 chimichangas 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 package cinnamon roll dough
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup cinnamon sugar (sugar mixed with cinnamon for coating)
- Oil for frying
Instructions
- Create the Cheesecake Filling: In a bowl, beat together cream cheese, sugar, vanilla extract, and the egg until smooth.
- Heat the Oil: Preheat your oil in a deep fryer or large pot until hot enough to sizzle.
- Prepare the Dough: Roll out the cinnamon roll dough and cut it into rectangles big enough to hold a generous spoonful of the cheesecake filling.
- Fill and Fold: Place a spoonful of cheesecake filling on each rectangle and fold it into chimichanga shape.
- Fry to Perfection: Carefully fry the chimichangas in hot oil until golden brown, flipping midway for even color.
- Drain and Coat: Remove and drain on paper towels, then coat with cinnamon sugar while still warm.
- Serve Immediately: Serve warm and enjoy the ooey-gooey cheesecake goodness inside.
Notes
Serve with whipped cream or caramel sauce for an extra indulgent experience. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 240
- Sugar: 10g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg